Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 tablespoon chopped fresh ginger
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1 tablespoon chopped garlic
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1 vanilla bean, split
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1/4 cup amber colored rum
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1 1/2 cups white wine
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1/4 cup heavy cream
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1/4 cup cold butter, unsalted
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6 (4 -6 ounce) salmon fillets, skin removed
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salt and pepper
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1 tablespoon thai green curry paste (or more for more spiciness*)
Instructions
- Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
- SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
- Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
- Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
- * Can be found in Asian specialty stores.